The world of consumption change rapidly and the sensory analysis should still be adapted in order to play the role for which it was created: determining what is liked and who likes it, realizing high-resolution photographs of what is perceived, to measure the hedonic potentials of a product. Among the most promising developments which allow our discipline to evolve, acting more and more as the hinge between the marketing techniques and the choices of production technologies, there is the inclusion of the innovative theory of the relation between identity and personality of a product and the ability it has to coincide with the real self and the self desired by the end-user. With identity it is meant the ensemble of values carried by the product, while personality means the values attributed and perceived in the product by the consumer. To verify the existing relationship between identity and personality, over the last ten years they have improved sensory analysis tests to be executed both on the end users, by judges trained in a particular way, operating in the laboratory.

References:

Luigi Odello – Oenologist. Born in 1951 in Murazzano, near Cuneo. At twenty, he becomes oenotechnician at the Alba School and soon after, starts working in a company active in the field of adjuvants, technologies, and publications for the wine & food industry. His career achievements culminate with office of Chief Sales Director. In his professional capacity, in addition to duties on the National market, he has supervised and assisted the French, Spanish and Austrian branches of his company, gaining a deep knowledge of the beverages and food world of these Countries. He further extended his knowledge with several trips to the United Kingdom, Germany, the United States of America and almost all East-European Countries. In 1990, after 17 years of work for the same Company, he founded a consulting firm focused on beverages and food products, dealing primarily with quality systems, sensory analysis, technological innovation, and communication.

If you wish to download the entire document, please send a request to info@grappa.com specifying the title of the text you wish to receive, the reason for this request and full applicant details. Thank you.